Penne Rigate Arrabiata

Yield: Makes 6 servings (serving size: about 1 1/2 cups)
Recipe from Health

Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 298
  • Fat: 7g
  • Saturated fat: 2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 12g
  • Carbohydrate: 48g
  • Fiber: 8g
  • Cholesterol: 6mg
  • Iron: 3mg
  • Sodium: 257mg
  • Calcium: 98mg


  • 1 (26.46-ounce) box strained tomatoes (such as Pomi)
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 12 ounces uncooked whole-wheat penne rigate (tube-shaped pasta with ridges)
  • 1/2 cup shredded fresh Parmesan cheese
  • 8 fresh basil leaves, thinly sliced


  1. 1. Heat a large deep saucepan over medium-high heat. Add tomatoes, oil, salt, and pepper flakes to pan; bring to a boil. Reduce heat, and simmer until very thick (about 20 minutes), whisking frequently to prevent sticking.
  2. 2. Cook pasta according to package directions; drain.
  3. 3. Transfer pasta to serving bowls; top with tomato sauce, Parmesan, and basil. Serve immediately.
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